Crust: In a food processor, process cookies, hazelnuts and sugar until cookies and nuts are finely chopped. Add butter; pulse until blended. Press over bottom and 11⁄2 in. up sides of prepared pan. Freeze until ready to fill.

Filling: Beat cream cheese, sugar, cornstarch and nutmeg in a large bowl with mixer on medium speed until smooth. Beat in eggs until blended, scraping sides of bowl twice. Beat in eggnog and rum. Pour into prepared pan.

Note: Spread hazelnuts in a baking pan. Bake at 350°F 8 to 10 minutes until toasted and papery skins begin to flake. Turn out onto a towel; rub off skins.

Tips & Techniques

Spread hazelnuts in a baking pan. Bake at 350°F 8 to 10 minutes until toasted and papery skins begin to flake. Turn out onto a towel; rub off skins.PLANNING TIP: The cake can be baked up to 5 days ahead. The candied cranberries and sugared rosemary can be prepared up to 1 day ahead.

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